Marinated Olives

 

1

pound Kalamata or other Greek olives

1/4

cup canola or soybean oil

2

tablespoons chopped fresh parsley

2

tablespoons chopped fresh cilantro

1

tablespoon lemon juice

1/2

teaspoon crushed red pepper

2

cloves garlic, finely chopped

• 1 Rinse olives with cold water; drain. Place olives in 1-quart jar with tight-fitting lid.
• 2 Mix remaining ingredients in small bowl; pour over olives. Cover tightly and refrigerate at least 48 hours but no longer than 2 weeks, turning jar upside down occasionally. Serve at room temperature.